We highly recommend the use of extra fine bulgur, as it requires less soaking time and no hot water to make. If you have only coarse or extra coarse bulgur though, it’s fine, it will only require soaking in hot water for approximately 45 minutes.
We recommend to cover and refrigerate for 30 minutes before serving. Pitas and romaine lettuce can also be used to put the tabouli inside to make wraps.
How to Cook Easy Tabouli Salad
1/2 cup extra fine bulgur wheat
4 firm Roma tomatoes, very finely chopped
1 English cucumber (hothouse cucumber), very finely chopped
2 bunches parsley, part of the stems removed, washed and well-dried, very finely chopped
12-15 fresh mint leaves, stems removed, washed, well-dried, very finely chopped
4 green onions, white and green parts, very finely chopped
3-4 tbsp lime juice (lemon juice, if you prefer)
3-4 tbsp extra virgin olive oil
Romaine lettuce leaves to serve, optional
1. Once you’ve washed and soaked the bulgur wheat, drain it by squeezing it with your hands to eliminate the water excess. Reserve.
2. Mince the vegetables, herbs and green onions and remove excess juice from the tomatoes by placing them in a colander.
3. Mix the vegetables, herbs and green onions with the bulgur in a large bowl and season generously with salt. Put the olive oil and lime juice on top and mix well.
4. Cover and refrigerate for 30 minutes and serve like this or accompanied with pitas and romaine lettuce leaves.